Tortellini Pasta Salad with Bacon, Broccoli & Basil Recipe

One of the first things I made on my own after leaving the comfort of my parents’ kitchen was my mum’s pasta salad. Growing up, it was a staple on the patio table during the summertime. Bowtie pasta, salmon, capers and red bell peppers, tossed in a mayonnaise-based dressing, made up the salad that I could not stop poking my fork into, even long after the leftovers had been covered up and tucked away in the fridge. After I met my husband, things changed a little. You see, I married a man with a strong aversion to all-things-mayo. So, I had to get a little creative and started playing around with vinaigrette dressings and mixing up the flavors by using ingredients such as tortellini.
This recipe makes up for the absence of a creamy dressing with little effort. You see, there is bacon involved…and bacon cures all that ails you. Well, that’s what I tell myself as I scarf down the fourth piece with my stack of whole wheat waffles. Not only is crispy bacon sprinkled over the top of this salad, but some of the drippings are used to saute the broccoli florets. Lightened with a lemon juice and white wine vinegar dressing and filled with the aroma of a basil plant warmed by the sun, this is a dish that would be welcome at any backyard barbecue. Serve it as an entree or side dish.

Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.

Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.

Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.

In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.

Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.

Hey fellow Canuck (whom I’m hoping you’re rooting for tonight!) I’ve never eaten a cold tortellini salad before, and like your husband, I prefer my salads a la vinaigrette, so I think I’ll give this a whirl, if it ever actually warms up enough to sit on the damned deck!

This is a perfect salad for the 4th of July, pretty, will hold up great in heat and of course I know its great because you made it! Hope you will enter my giveaway on my blog too! I have a giveaway that would go great with this picnic treat! thanks Dara!

Dara, I’ve been absent from your blog for work-related reasons… and a defunct pick-up truck (my hubby’s)… and longer hours co-commuting… the list goes on.
But I KNEW I could count on you for “stress relief” — looking at your beautiful photos and reading your pleasant musings brought a smile. : )

THANKS for the delicious-sounding tortellini salad recipe and your alternative to “mayo” dressings. (Although I’m with you 100% on forking into leftover salmon pasta salad… WITH mayo!) ~ Kim

I searched google for broccoli pasta salad sans mayo. It’s like you read my mind. This is exactly what I wanted. The vinaigrette, BACON… everything is perfect. Thank you for a new recipe staple for my husband and picky me.

[…] you have to have some tasty sides for the barbecue.Cookin’ Canuck has some of my faves:Tortellini Pasta Salad with Bacon, Broccoli, and BasilAsian Slaw with Cashews, Pear and Ginger Dressingand truly … Chocolate Fudge Brownies with […]